Ingredients

The following ingredients have 11 Servings
  • 1 ½ cups gluten free oat flour – if using homemade, make sure it’s very finely ground (not coarse)*
  • 1 cup unsweetened cocoa powder (not dutch processed)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup + 2 tablespoons water
  • ½ cup non-dairy milk
  • 3 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  • In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt.
  • Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
  • In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and extract. Whisk until well incorporated.
  • Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
  • Pour batter evenly into prepared muffin pan—fill ¾ of the way for about 12 smaller muffins; fill all the way for 9-10 larger muffins with big, high tops.
  • Bake for 16-20 minutes. Mine took 18 minutes. Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from muffin pan and continue cooling on rack until completely cool, 1-3 hours. Enjoy! Storing instructions below.